Pan Seared Scallops with Bacon and Spinach
This recipe comes to us from JJ Virgin and Mark Hyman, M.D. … two people dedicated to using diet and lifestyle to tackle the root causes of chronic disease.
Dr. Hyman is a practicing family physician, a six-time #1 New York Times bestselling author and widely recognized leader, speaker, educator and advocate. His alluring recipe for scallops with bacon and spinach appears in JJ’s newest bestseller, The Virgin Diet Cookbook.
For moist, tender scallops, cook until they just turn opaque in the center.
3 slices nitrate-free pork or turkey bacon or wild salmon bacon
1 medium onion, thinly sliced
1 large shallot, sliced
4 garlic cloves, sliced
2 (10-ounce) packages frozen organic spinach, thawed, squeezed dry
1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 pound large (10-20 per lb) wild sea scallops
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